There’s something irresistibly cozy about a warm, custard-soaked bread pudding emerging from the oven with its golden-brown top and tender, custardy interior. Each forkful offers soft, slightly caramelized edges and pillowy pockets of flavor where the bread has soaked up that rich custard base. Using day-old brioche or challah gives each bite a perfect balance of texture and flavor—slightly chewy on the outside and luxuriously smooth on the inside. The gentle whisper of cinnamon weaves through every layer, with optional bursts of sweet raisins that surprise you in all the right spots. You’ll find yourself closing your eyes with delight at how something so simple can taste so decadent.
This humble dessert is a true comfort classic, perfect for beginners and seasoned home cooks alike. With just 20 minutes of active prep and a single baking dish, this dessert keeps cleanup easy while delivering maximum satisfaction. As it bakes for 45–50 minutes, your kitchen will fill with the delightful scents of vanilla, cinnamon, and warm bread—proof that good things come to those who wait. After a gentle 15-minute rest, it’s ready to serve, whether you crave it warm with melting edges or chilled for a denser, custardy slice. Pair it with a scoop of vanilla ice cream, a drizzle of sticky caramel sauce, or simply a dusting of confectioners' sugar to elevate this beginner-friendly dessert to something truly memorable.
KEY INGREDIENTS IN CUSTARD BREAD PUDDING
Before diving into the magical transformation of stale bread into a creamy, dreamy dessert, let’s talk about the pantry stars that make this recipe shine. Each ingredient plays its part in creating the perfect custard texture, balanced sweetness, and golden finish that defines a classic bread pudding with custard.
- Day-Old Bread
Using a sturdy, slightly stale loaf—brioche or challah is ideal—ensures that the bread absorbs just the right amount of custard without turning too mushy. The slightly dry texture soaks up the milk-egg mixture beautifully, giving you a tender interior with crisp edges.
- Milk
Provides a rich, milky backdrop that softens the bread and forms the liquid component of the custard. Whole or 2% milk both work, but full-fat adds extra creaminess.
- Heavy Cream
Boosts the overall richness of the custard, creating a silken mouthfeel that separates a great bread pudding from an ordinary one. It clings to the bread cubes, ensuring every bite is indulgent.
- Eggs
The binding agents that set the custard as it bakes. They give structure to the pudding, transforming the milk and cream into a firm-but-tender custard that holds its shape when sliced.
- Granulated Sugar
Sweetens the custard and helps achieve that perfect golden color on top. It dissolves into the milk-egg mixture to create a smooth, evenly sweetened custard base.
- Vanilla Extract
Adds warm, floral notes that deepen the flavor profile. A good-quality pure vanilla extract elevates the entire dish with aromatic richness.
- Ground Cinnamon
Brings a subtle, spicy warmth that complements the sweetness of the custard. It infuses into both the liquid custard and the bread, creating little pockets of cozy flavor.
- Salt
Balances the sweetness and enhances the other flavors. Even a pinch of salt is crucial for highlighting the custard’s complexity.
- Raisins (Optional)
Plump and juicy, they offer sweet bursts that contrast with the creamy custard. Soaking them slightly before adding can make them even juicier.
- Unsalted Butter
Melted and drizzled on top, it helps the bread cubes develop a gorgeous golden crust during baking. It also adds a hint of rich, buttery aroma.
- Confectioners’ Sugar (Optional)
Lightly dusted on top before serving, it adds a final touch of sweetness and a pretty snow-kissed finish.
HOW TO MAKE CUSTARD BREAD PUDDING
Transforming these simple ingredients into a luscious dessert is easier than you might think. Follow these detailed steps to master a creamy custard bread pudding that comes out perfectly set with a golden, slightly crisp top.
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with some of the melted butter to prevent sticking and to give the edges a buttery crunch.
2. Spread the cubed bread evenly in the prepared baking dish. If you’re using raisins, sprinkle them evenly over the bread cubes so each bite has a chance of getting a sweet burst.
3. In a medium saucepan, combine the milk and heavy cream over medium heat. Stir occasionally until the mixture is just warm—steaming but not boiling—then remove from heat and set aside.
4. In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and pale. This step ensures your custard is well-incorporated and free of eggy lumps.
5. Slowly add the warm milk mixture to the egg mixture in a thin stream, whisking constantly to prevent the eggs from scrambling. This creates your velvety custard base.
6. Pour the custard evenly over the bread cubes, pressing lightly with a spatula to ensure each piece soaks up the liquid. Let the bread sit and soak for about 15 minutes—this rest time is crucial for thorough absorption.
7. Drizzle the remaining melted butter over the top of the soaked bread for a rich, golden finish and extra buttery flavor.
8. Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the custard is set in the center and the top is beautifully golden brown.
9. Remove from the oven and let it cool for a few minutes. If desired, dust the surface with confectioners’ sugar for a pretty, sparkling presentation before serving.
SERVING SUGGESTIONS FOR CUSTARD BREAD PUDDING
After that first warm bite, you’ll see how versatile this dessert can be. Whether you’re serving it for a cozy family breakfast, an elegant dinner party, or an indulgent weeknight treat, these tips will help you present your custard bread pudding at its very best. The beauty of this dish is that it holds its shape when sliced but stays tender in the center, making it perfect for pairing with complementary flavors and textures. From a simple dusting of powdered sugar to a decadent scoop of ice cream, you can dress it up or down to suit the moment. Experiment with creative garnishes or keep it classic—the choice is all yours. Here are a few crowd-pleasing ideas to take your serving game to the next level:
- Serve warm with a generous scoop of vanilla ice cream on the side. The contrast between the hot bread pudding and cold ice cream creates a dreamy, melty combination that everyone loves.
- Plate chilled slices topped with fresh berry compote or mixed berries. The brightness of the fruit cuts through the richness, offering a refreshing twist.
- Drizzle with homemade caramel sauce and a sprinkle of toasted nuts, such as pecans or almonds, for added crunch and a nutty flavor boost.
- Garnish individual servings with a dollop of whipped cream and a light dusting of ground cinnamon or confectioners’ sugar to make each plate look bakery-worthy.
HOW TO STORE CUSTARD BREAD PUDDING
Keeping your custard bread pudding fresh is simple, and with the right storage approach, you can enjoy it for days or even weeks after baking. The custard’s creamy texture and the bread’s soft, soaked crumb are best preserved when properly covered and chilled. Whether you’re planning to eat leftovers over a couple of days or want to freeze portions for a future treat, these storage suggestions will help maintain that just-baked taste and creamy consistency. Here’s how to make sure every bite stays as dreamy as the moment it left the oven:
- Refrigerator Storage:
Cool the bread pudding completely, then cover the baking dish tightly with plastic wrap or transfer individual slices into an airtight container. Store in the fridge for up to 3–4 days. Reheat gently in the oven at 325°F (160°C) for 10–15 minutes, or in the microwave in short bursts until warmed through.
- Freezer Storage:
Slice the cooled pudding into individual portions and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a low oven until warmed through.
- Room Temperature (Short-Term):
If you plan to eat the pudding within a few hours, cover the dish loosely with foil or a clean kitchen towel to keep dust out and preserve moisture. This method works best in cool environments, avoiding direct sunlight or heat sources.
- Make-Ahead Assembly:
Prepare steps 1–6, cover the dish, and refrigerate overnight. When you’re ready, add the melted butter, bake as directed, and enjoy freshly baked goodness with minimal effort the next day.
CONCLUSION
This custard bread pudding journey has taken us from humble cubed bread—preferably day-old brioche or challah—through the creation of a silky custard, to a golden-baked dessert that’s at once homey and indulgent. Along the way, we’ve celebrated every ingredient’s role: the eggs setting the custard, the cream for richness, the cinnamon for warmth, and that final drizzle of butter for a crispy, buttery top. Whether you’re a beginner cook or a seasoned baker, this recipe stands out as a beginner-friendly dessert that packs complex flavors into a straightforward process. With just 20 minutes of prep, a 45–50 minute bake time, and a brief 15-minute soak, you’ll be rewarded by a dish that’s as inviting as it is delicious.
Feel free to print this article or save it for later reference—keep it in your personal recipe binder or tuck it into your digital favorites. You’ll find a FAQ section below for quick answers to common questions about custard consistency, bread choice, and customization options. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment sharing your experience, any tweaks you made, or questions you encountered. Your feedback helps other home cooks feel confident diving into this classic comfort dessert. Happy baking, and may each slice of this custard bread pudding brighten your day as much as it has mine!
Custard Bread Pudding
Description
This custard bread pudding combines soft, cubed brioche or challah with a creamy custard, creating a decadent treat. Enjoy it warm, with hints of cinnamon and optional raisins for added flavor.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with some of the melted butter.
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Spread the cubed bread evenly in the prepared baking dish. If using, sprinkle the raisins over the bread cubes.
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In a medium saucepan, combine the milk and heavy cream over medium heat. Stir occasionally until the mixture is warm, but not boiling, then remove from heat.
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In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
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Slowly add the warm milk mixture to the egg mixture, whisking constantly to prevent the eggs from cooking (this is your custard).
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Pour the custard evenly over the bread cubes, pressing lightly with a spatula to ensure all the bread absorbs the custard. Let it sit for about 15 minutes to soak.
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Drizzle the melted butter over the top of the soaked bread.
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Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown.
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Remove from the oven and let it cool for a few minutes. Dust with confectioners' sugar before serving, if desired.
Note
- Use day-old bread for better texture as fresh bread might turn too mushy.
- Customize your pudding with add-ins like chocolate chips or nuts if you prefer.
- This dish can be served warm or cold, making it versatile for any occasion.
- Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
